Ingredients
The following ingredients have 8 Servings
- 3 tbsp extra virgin olive oil
- 1 large onion (finely chopped)
- 4 stalks of celery (chopped)
- 3 large carrots (peeled and chopped)
- 2 tbsp minced garlic
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 32 oz reduced sodium chicken broth (plus 16 oz)
- 2 cups shredded cheese (mild cheddar)
- 1 tsp hot sauce
- 3 cups cooked shredded chicken
- 3-4 cups cooked white rice
- 1/2 cup sour cream
- salt and pepper to taste
Instruction
- Place oil in large dutch oven over medium heat. When hot, add onion, celery and carrots, stirring and cooking for about 10 minutes. Stir in garlic and cook for about 1 minute. Once veggies are tender, reduce heat to low.
- In a separate large saucepan melt the butter over medium heat. Slowly whisk in the flour, salt and pepper until thick and bubbly. Slowly whisk in 32 ounces chicken broth.
- Increase heat slightly and keep whisking until broth gets thick and creamy, about 3-5 minutes. Once thick, reduce heat to low and add cheese, stirring until smooth then add hot sauce.
- Add cheese sauce to veggies then add cooked chicken and rice. Add remaining 16 ounces of chicken broth and sour cream to soup, stirring to combine.
- According to your preference you may want to add more broth or milk for a thinner soup. Stir, taste and season with additional salt and pepper according to your liking. Reduce heat to low and serve!